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Gri ing Tomatoes High Heat is Best for Fire-charred tomatoes give soup, salsa, and pasta an irresistible smoky-sweet flavor BY JOANNE WEIR are a few reasons why you may not auto, think of tomatoes when you think of grilling. First, there's all this talk that nothing beats a ripe, just,off,the,vine tomato (just slice, sprinkle with salt, and you're good to go) . Also, there's a fear of the tomatoes bursting and making a mess of the grill. Finally, there's all that zucchini that you have to do something with. Well, I'm a big fan of the unadorned tomato, when it's perfectly ripe and garden fresh. But even so, I can't resist what grilling does to a tomato, in, tensifying its flavor by concentrating its juices and giving its skin a smoky flavor that's great in all kinds of dishes. Plus, since you don't want to grill those tomatoes that are so ripe they're practically oozing, you can save those to eat raw. As for the bursting phobia: yes, occasionally, that does happen, but not often if you follow my tips for grilling tomatoes. A fire that's hotter than you think wise It seems counterintuitive that you'd want high heat to grill what seems like a delicate vegetable (or fruit, if Shriveling and some blackening is what you're after for grilled tomatoes. Take them off sooner, and all you've done is warm them. 48 Cherry tomatoes make this pasta dish fun. You get a burst of warm, juicy, smoky tomato in practically every bite. FINE COOKI G